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DIFFERENT SPICES AND HERBS AND

HOW TO USE THEM
1. Allspice
Allspice resembles the flavors of cinnamon, cloves, nutmeg, and pepper. Used
in its ground or whole form, allspice flavors both desserts and savory dishes,
along with being a key ingredient in spiced cider and Jamaican jerk chicken.

2. Basil
Exuding a sweet and earthy aroma, basil is one of the most commonly used
herbs in the kitchen. Also offering its flavorful appearance in pesto, the herb
pairs well with a number of meat dishes, vegetables, and soups.

3. Cardamom
Cardamom is a spice described as strong and pungent, with light notes of
lemon and mint. For the freshest flavor, purchase whole cardamom pods over
ground to preserve the natural essential oils. Find over 30 cardamom recipes
here.
4. Cayenne Pepper

Coming from a hot chili pepper, cayenne pepper offers spice to a number of
dishes. From honey sesame fish tacos to Cajun pretzels, try one of these 15
amazing things you can make with cayenne pepper.

5. Cilantro

You may either love it or hate it, as evolving research suggests the genes you
were born with can dictate the flavor you perceive from cilantro. While some
attribute to the taste of soup, others who enjoy it describe it as a mild tasting
parsley with a citrus zest. The delicate leaves should be consumed raw or
added to the end of cooking, pairing well with Mexican dishes, fish, or soups
and salads.

6. Cinnamon

Described as woody and sweet, cinnamon is mostly known for its warm
contribution in a number of spiced desserts and breakfast items, including
this cinnamon apple pancake recipe. However, cinnamon can also serve double
duty in savory dishes in braised dishes and soups further described here.

7. Chives

Kin to garlic, shallot, leek, and scallion, chives oftentimes get mistaken for
green onions and scallions. Chives differ based on their extremely slender,
hallow stalk though they similarly also garnish fresh green salads, baked
potatoes, creamy potato salad, deviled eggs, and can be added into butters,
vinegars, and sauces for added flavor depth.
8. Cloves

Cloves offer an aromatic flavor to a number of dishes, including to enhance

meats, curries, marinades, along with apples and pears. The spice is mostly
known for its use in pumpkin pie, including bistroMD’s mini pies using simple
ingredients to create a delicious gluten-free, heart healthy variation!

9. Cumin

Either prepared with its whole or grounded form, cumin is a flowering plant
with the seeds added to cuisines. The nutty flavor is widely used in curry
recipes, as curry powder mostly consists of curry leafs, coriander, turmeric,
and cumin. For a Thai twist on a Thanksgiving classic, give this pumpkin curry
with shrimp recipe a try!

10. Dill

The feathering green leaves are commonly used in soups, stews, and for
pickling hence “dill pickles.” Find eight flavorful recipes to use a bunch of dill
here, including grilled carrots with lemon and dill, zucchini with yogurt-dill
sauce, and golden quinoa salad with lemon, dill, and avocado!

11. Garlic

From powdered garlic used to flavor this grilled chicken with roasted garlic
velouté sauce to the whole garlic head in these roasted garlic hummus in
cucumber cups, the pungent and strong flavors of garlic offer bold flavors to
numerous dishes.

12. Ginger

The root or stem of the ginger plant is often consumed fresh, dried, and in its
oil or powdered form. The pungent and spicy flavor often compliments Chinese
cuisine, recommended to cleanse the palate and used in herbal teas.
13. Mint

The refreshing herb is mostly attributed to mint chewing gum, though it pairs
well with various flavors, including this chocolate mint smoothie and fizzy
blueberry mint drink. Along with its value in numerous recipes, the herb also
provides an extensive number of health benefits.

14. Nutmeg

When there is cinnamon, there is oftentimes the presence of nutmeg. Enjoy the
flavorful power duo in this healthy cinnamon-spiced mashed sweet potatoes
recipe!

15. Oregano

Orega-NO? More like orega-YES! Oregano is commonly stocked in the pantry

and offers an accelerated and fresh flavor to a wide variety of foods. Add
oregano to sauces and dressings, salads, and poultry.

16. Parsley

Chopped fresh or dried, parsley offers a fresh-spring like flavor to stocks,

stews, and soups. The herb can also dress up a number of dips, complement
various casseroles, along with these other 25 ways to use parsley.

17. Rosemary

The strong pine flavor of rosemary pairs well with eggs, potatoes, and steak.
This herb beef sirloin skewers recipe are not only loaded with flavor, but with
29 grams of protein per serving!
18. Saffron

Described “hay-like” and sweet, saffron also offers a vibrant yellow-orange to a

number of cuisines. The use of saffron ranges from chorizo and shrimp paella
to lemon buttermilk pie with saffron, all described here!

19. Sage

Touted as the sister of rosemary, sage is a perennial woody herb displaying

gray-green leaves. Sage leaves mostly complement fish and poultry dishes,
along with various vegetables and sausages.

20. Tarragon

Offering a distinctive flavor reminiscent of anise or licorice, the tarragon leaves

are an edible herb pairing often with fruit, poultry, seafood, and sauces. Find
more information on tarragon and various uses here.

21. Thyme

Used in both its fresh and dried forms, thyme offers a subtle yet savory note to
a number of soups, stews, and roasted dishes. In addition to rosemary in the
skewer recipe provided above, thyme further compliments the meat.

22. Turmeric

Turmeric is a brightly colored yellow, orange-ish spice mostly known for its
warm, bitter taste in curry dishes. The spice can also be added to egg
scrambles and rice dishes, tossed with roasted veggies, or mixed into soups
and even smoothies.
 12 Best Herbs to Flavor Fish and Seafood
Basil-Basil is perfect for fish. Be sure to try different varieties of basil, as the
taste varies from type to type—sweet basil, holy basil, and Thai basil.
Some basil recipes to try:

Bay Leaf-Bay leaves are a member of the laurel family. Its unique scent is
perfectly paired with decan be used in marinades and sauces, added to
compound butters, or sprinkled over the top of white fish during cooking. It
adds both a hint of sharp flavor and also color to your seafood dishes. Try the
following recipe
Chives-can be used in marinades and sauces, added to compound butters, or
sprinkled over the top of white fish during cooking. It adds both a hint of sharp
flavor and also color to your seafood dishes. Try the following recipes:

Dill-Dill offers the most basic herbal pairing for fish and seafood. Dill is
especially good for adding delicate punch in many fish and seafood recipes.
Some recipes you can try include:
Lemon Balm- lemon balm is a prolific herb that has a gentle lemony flavor
that is just the thing to perk up a fish dish. You can use it for any of the
hundreds of recipes that might call for lemon flavoring. You can sprinkle it over
prepared fish as a colorful garnish that also adds taste.

Marjoram-Sweet and savory, marjoram is like a milder, less aggressive form of

oregano. It is an herb in the mint family. Many say that it has a slight taste of
citrus and sweet pine. It grows wild in Mediterranean countries such as Cyprus,
Turkey, and Greece.

Mint-Just a touch of mint will really improve any fish recipe. Mint

effectively cuts through rich flavors to add a nice tang to any seafood. It should
be used carefully, however, or else it can overpower the recipe. One recipe to try
includes:
Parsley-Parsley is a juicy, green-tasting herb that supports the delicate flavors
of fish and seafood quite well. Parsley is also easy to grow indoors, so you can
have fresh parsley on hand for brightening up seafood dishes all winter long.
Parsley makes a great garnish sprinkled over the top of almost any fish, but
some specific recipes to try include:

Tarragon- is a staple in French cooking, and many Americans are now

discovering how delicious this herb is. It adds a light, delicate flavor to fish
dishes. Some dishes to try include:
Thyme-Thyme is perfect for fish and seafood. Go lighthanded with the thyme.
As it cooks, the flavor becomes more intense. Some recipes you can try include:

Rosemary-Beautiful and fragrant, rosemary is a delightful herb for fish and

seafood, and it is versatile. It can be used fresh or dry, but fresh rosemary has a
bit more citrus flavor. Some recipes using rosemary include:

Sage-tastes great with fish, lending an aromatic, earthy flavor. Go lightly when
seasoning with sage, as it can overpower. Cooking or freezing increases the
intensity of this herb. One recipe to try includes:
Types of Herbs
Parsley-Scientific Name: Petroselinum crispum
Native to the central Mediterranean region, particularly Greece, Cyprus,
Spain, Portugal, southern Italy and Morocco, parsley is one of the most
widely grown herbs in the world. Over the years, the cultivation of parsley
has also become popular in Europe where it is commonly used as a spice,
vegetable, and herb.

Mint-Scientific Name: Mentha
Mint is an extremely hardy perennial plant and its cultivation is widely
distributed across North America, Europe, Asia, Australia, and Africa. It is
one of the most aromatic and fragrant herbs. This is why the essential oil
from mint is popularly used in perfumed scents and fragrances.

Dill-Scientific Name: Anethum graveolens

This is quite a tall herb with super thin and fine leathery foliage that often
ranges from dark green to bluish-green in color. It is widely grown in
Eurasia, where it is commonly used as an herb in foods for its incredible
aroma and flavor.

Basil-Scientific Name: Ocimum basilicum

Also known as ‘great basil’ and ‘Saint Joseph’s wort’, basil is one of the most
popular and widely consumed culinary herbs. It is native to tropical regions
extending from Southeast Asia to central Africa.

Sage-Scientific Name: Salvia officinalis

This is a perennial, evergreen shrub that is also known as garden sage and
common sage. It is a member of the mint family and is particularly native to
the Mediterranean region. Sage has a long, rich history and has been grown
for centuries due to its incredible healing properties and culinary
significance. Interestingly, sage was also used in ancient times to ward off
evil and as a treatment for snakebites.

For culinary purposes, fresh sage leaves make an excellent addition to

sauces, pasta, poultry dressings, seasonings, and salads. Since it belongs to
the mint family, it releases a very strong, minty flavor that makes it ideal to
be infused in herbal teas and beverages.

Sage-infused tea  is consumed as an effective remedy to treat various gastric

ailments, throat and mouth infections, as well as brain disorders .

Rosemary-Scientific Name: Rosmarinus officinalis

This woody perennial, evergreen shrub has to be one of the most flavourful
and aromatic herbs. It is native to the Mediterranean region and is a member
of the mint family. The word ‘rosemary’ comes from the Latin dictionary
where ‘ros’  means ‘dew’ and ‘marinus’ translates to ‘sea’ in the English
language. Together they mean “dew of the sea”.
Rosemary has an incredibly delightful scent and with a strong, astringent
flavor, making it an excellent option for stuffing chicken, turkey, and lamb. It
is increasingly popular in its native Mediterranean cuisine where it is
typically roasted with vegetables and meats.

Thyme-

Scientific Name: Thymus vulgaris

This is a delicate, Mediterranean perennial herb that has been used since the
time of Ancient Egyptians and Greeks who used it for embalming purposes as
well as a source of courage. Over time, the consumption of thyme spread
throughout Europe, especially due to the Romans who used the herb to
purify their rooms.

Cilantro / Coriander-
Scientific Name: Coriandrum sativum
Cilantro and coriander come from the plant species — Coriandrum sativum.
Cilantro is an herb (see above). Coriander, is usually referred to coriander
seeds .

This has to be the most commonly and popularly consumed herb all over the
world due to its amazingly versatile flavor profile and aroma. It is known by
two key names, coriander and cilantro, due to the difference in its harvesting
and usage. If the leaves are harvested, it is referred to as ‘cilantro’ and if the
seeds are harvested, it is called coriander.

Fennel-Scientific Name: Foeniculum vulgare

This herb is native to the Mediterranean region and is extremely flavorful and
aromatic. It is a hardy perennial herb that belongs to the carrot family and
has become highly naturalized, especially on dry soils on river banks and
near the sea coasts.

Chamomile-Scientific Name: Matricaria chamomilla

This herb comes from daisy-like flowers and is the most popular herb
choice for herbal teas, especially in Europe and the United States.
Chamomile tea isn’t only one of the world’s most widely consumed herbal
teas but the herb has also been used since ancient times as a treatment for
upset stomach, inflammation, and high fever.

Tarragon-Scientific Name: Artemisia dracunculus

Also known as Estragon, tarragon is a perennial herb that belongs to the
sunflower family. It is cultivated for medical and culinary purposes,
particularly, across much of North America and Eurasia. This herb has a
strong anise-like flavor, making it a classic seasoning for chicken, egg dishes,
soups, stews, seafood as well as vegetable-based dishes.

Lavender-Scientific Name: Lavandula
This beautiful and striking purple plant is especially used as a condiment
and has sprung from the Canary Islands, Cape Verde, China, Eastern Africa,
Southwest Asia and Europe. Lavender is a bushy perennial with needle-like
foliage and balsam-like scent.

Chives-Scientific Name: Allium schoenoprasum

This is a perennial herb that belongs to the same family as leeks, garlic, and
onion. It is highly widespread across North America, Asia, and most of
Europe. Chives grow in the form of clumps in the underground bulbs and
result in round and hollow leaves that are super fine in shape and texture.
Chives are popularly paired with sour cream and are considered to be one of
the finest herbs in French cuisine. This herb also goes really well with salads,
eggs, soups, potatoes, and other vegetable dishes.
What’s the Difference Between Herbs and Spices?
Herbs- are used for two main purposes: to add flavor to all different kinds of
foods and in natural medicines. For example, when consumed on a daily basis,
basil is said to reduce inflammation and prevent signs of aging. Holy Basil, an
herb extract made from basil, is also good for reducing stress when taken
regularly over a few months.

Spices - are usually smaller than herbs because they’re made from smaller
parts of the plant, unlike herbs, which come from the leaves of the plant. Like
herbs, spices add flavor to food and have health benefits. Examples of common
spices include paprika, nutmeg and turmeric. When using a spice, keep in
mind that a little goes a long way since spices have a stronger flavor than
herbs.

Types and Definition of Herbs and Spices

Spices: The term spice comes from Latin meaning  'Fruits of the
earth'. Spices, as distinguished from herbs, are derived from various part of
the plants. For example, Cinnamon is taken from the bark, cloves from the
buds, saffrons from the flower, allspice from the fruit, ginger from the
root, mustard from the seed etc.

Herbs: Herbs are the second category of flavouring agents used in the food,
the term herbs come from Latin meaning 'Grass'. Herbs are defined as the
leaves and stems of soft-stemmed, non-woody plants. Example Savory, Sage,
Thyme, Rosemary, Oregano etc.

1. All Spice Berries

Type - Used as whole or ground. 

Characteristics - Small brown berry. Flavour resembles a combination
cinnamon, clove & nutmeg. 

Used in - Sausages, braised, eats, poached fish, cooked fruits, puddings etc.

2. Anise / Star Anise

Anise - Types of Herbs and Spices | Definition of Herbs and Spices.

Type - Whole or ground spice.

Characteristics - Licorice flavour, native to Spain, China.

Used in - Cookies, pastries, bread.

Type - Whole or ground spice.

Characteristics - Licorice flavour, native to Spain, China.

Used in - Cookies, pastries, bread

Type - Whole or ground spice.

Characteristics - Licorice flavour, native to Spain, China.

Used in - Cookies, pastries, bread.